This recipe was featured in theAtlanta Journal Constitution.
They gave the recipe great reviews and the food editor prepared a batch and serve it at a weekend function.
She related to the food editor that everyone really love it and wanted to know all about the recipe.
If you would like to read the article and see a photo of my grandmother
and five generations of my family, just click in the box below.
Top of the Hill Lemonade: The Real Thing !
What you will need:
2 heaping tablespoons of lemon zest from unsqueezed lemons
2 c. freshly squeezed lemon juice that is at room temp. (no cheating here)
1 3/4 c. sugar (real thing, a must!)
2 c. water
halves of 3 or 4 lemons (for zesting)
halves of 1 lemon, that you didn't use for zesting (to place in your jar)
Your syrup:
Bring water and sugar to a low boil. Boil until sugar is completely disolved. Reduce temperature to a simmer and simmer for 4 minutes. Make sure you check on it while it is simmering, you do not want the color to change at all. You want it to remain nice and clear. After the 4 minutes are up, remove from heat and set aside to cool down just a little bit, not completely.
Your lemon juice mixture:
While your are making your syrup, it is time to prepare your lemons.
Do not zest your lemons first ! Very important. Can't say this enough, but take my word for it, do not zest your lemons now.
If your lemons have been in the fridge, take them out the night before or at least long enough for them to fully reach room temperature.
Wash your lemons, and cut them in half. Squeeze each half in some manner where the entire lemon half is squeezed, don't just ream them. You want the oils of the lemon rind itself to be in your lemon juice. (This is why you do not zest them first.) This is one part of what makes this recipe special.
Pour your juice in a glass jar that has a nice fitting screw on lid. ( I pretty much use what is handy, and most of the time I just use an old large empty pickle jar that hamburger dill slices came in, works great.)
Now take some unsqueezed lemon halves and zest them. (How many halves it will take to get the zest required will depend on the lemon size.)
Add your zest to the jar containing your lemon juice. Mix to combine.
Take two lemon halves that you did not zest and place them into your jar. These lemon halves, although squeezed still have some of the oil left in the rind.
You want this oil.
Stir mixture again. Now it is time to add your sugar syrup. Pour it over the mixture in the jar and mix thoroughly. Let it stay on the counter for 1 hour, then place in fridge.
When ready for a nice glass of lemonade, fill a large tumbler with ice, add water to fill. Use a scant 1/2 cup of your lemonade mixture per glass of your iced water.
Your mixture will keep in the fridge for several weeks, but if you are like me, it will run out way before it dare had a chance to spoil.
Below are pictures of my finished lemonade mixture and the squeezer that I use. This squeezer is the very same one my grandmother used and I am so proud that I have it now. Last year we found a second one at a yard sale (boy someone didn't realize what a great squeezer they were selling). We grabbed it up immediately. If you are lucky enough to have one of these, do hang on to it. If you by chance find one for sale, buy it on the spot. You won't regret your purchase!
You can see the pickle jar here that I use for storing my lemonade mixture. There is no need to buy something special. As long as the lid screws on tightly, and it has adequate room for all your mixture, any glass container will work. I do not recommend using plastic.
This is my old squeezer. Notice it has a pour spout at one side. There is also a removable tray that your lemon half will rest on and the tray is slotted to allow only the juice and maybe a little pulp flow through. This tray also catches your seeds.
When ready to use I place it on a surface that is at a nice working level. I am short, so I need one low enough where I can really press down. I am sure most of you have more hand strength than myself. . Do not roll your lemons on the counter or squeeze them in your hands. This only releases some of the oil from your lemon rind and you want to save every drop of that oil for the actual squeezing process.
You just place one half of a lemon inside.
Now you squeeze. So easy and this little old baby works fantastic!
I do hope you will give this recipe a try. For me it is what I call a "comfort drink". Brings back summer childhood memories that I hold so dear.
****Limeade can be made using this exact recipe. Just substitute limes for lemons. You may want to add more sugar, but we enjoy the tangy taste so I don't add the extra sugar.
Some Lemon Tips:
When you are cooking with lemon juice, if possible, add it at the end of the cooking time or after the dish has been cooked to minimize or prevent the loss of vitamin C.
Squeeze lemon juice on fresh veggies when cooking to keep their colors bright.
To prevent browning of fresh cut fruits and vegetables by dipping into a mixture of 1 cup water and 1 tablespoon lemon juice or by brushing fruits and vegetables with lemon juice.
One pound of lemons equals approximately 4 to 5 medium whole lemons and 2/3 to 1 cup of juice. One medium lemon equals approximately 2 to 3 tbsp. of juice, 2 tsp. grated peel, and 7 to 10 slices.
If only a few drops of lemon juice are required, poke a toothpick through the skin of a lemon and squeeze out the small amount needed. Insert the toothpick back in the hole and place the lemon in a plastic sealable bag. Refrigerate to use at another time.
Another method that can be used to make lemons easier to extract the juice is to freeze them for 24 hours and then thaw in the refrigerator before juicing.
To prevent lemon wedges from squirting juice in unwanted areas, pierce the flesh of the lemon wedge with a fork before squeezing.
Cut down on the amount of salt used on your food by adding lemon instead to enhance the flavor of the food.
For fluffier rice, add lemon juice to the cooking water.
Lemon juice can be used as a marinade to tenderize meat.
Use lemon juice in place of vinegar in salad dressings.
When serving lemon halves with fish, tie the lemon in cheesecloth so that when the lemon is squeezed the juice will be extracted but the seeds will remain in the cheesecloth.
